Vegan Caesar Salad with Garlicky Za’atar Matzo
Posted: | Categories: Recipes | Tags:jewish holidays Passover salad vegan
Vegan Caesar Salad with Garlicky Za’atar Matzo
Melissa Ben-Ishay
Savory Recipes
If you’ve made myvegan Caesar salad before, you know just how good the dressing and garlicky breadcrumbs are. As I was brainstorming recipes for Passover, I thought why not just use matzo for the croutons? I pan-fried the crumbled matzo with some oil and added a lot of garlic and za’atar. The resulting topping blew my mind. It was everything I’d hoped for—flavorful and crunchy—and I knew it’d be perfect to bring to our Passover Seder. Honestly, I’d be happy with this crunchy salad topping all year long.
Ingredients
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- 1 bunch kale
- 1 lb. Brussels sprouts
- 1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this)
- 1 scallion, trimmed and sliced into 1/4" pieces
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- 3 pieces matzo
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, grated with a microplane
- 2 teaspoons za'atar
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- 2 garlic cloves
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons white vinegar
- 1 tablespoon capers with juice
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Directions
- Cut the kale and cabbage into thin ribbons about 1/8" thick. Thinly slice the Brussels sprouts with a mandoline. Combine the greens and scallions in a large bowl.
- Make the matzo topping. Break the matzo into small pieces with your hands.
- Heat the oil in a pan with the garlic over medium heat, stirring occasionally.
- After about 2 minutes, add the matzoh, tossing occasionally so it doesn't burn. Cook for 5 to 10 minutes to get the matzo nice and toasted.
- Add the zaatar and season with salt to taste. Transfer to a bowl to stop the cooking.
- Add all of the dressing ingredients to a blender and pulse until smooth.
- Pour the dressing over the greens 1 cup at a time, mixing well to evenly coat.
- Top with the garlicky matzo just before serving.
